1 cup Quinoa, pre-soaked (and sprouted for raw version)
2-3 Dates, finely chopped
1 T. Agave or Monukkah Honey
1 Banana
1/4 tsp. Pure Vanilla, or a snippet of fresh Dash Celtic Sea Salt
1/2 Cup Almond or Cashew Milk
For the cooked version, put the quinoa in a steamer or slow cooker (preferably) or in a pot and cook. Pour into a serving bowl, add raw, nut milk and other ingredients. Mix well and serve.
For the raw version, use only sprouted Quinoa and put all the ingredients in a Blendtec or Vitamix blender and pulse before serving.
Dorit’s book: Celebrating Our Raw Nature